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Ultra Moist, One-Bowl Banana Zucchini Bread

Close-up of two thick slices of moist banana zucchini bread showing flecks of green zucchini and nuts.
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Make this incredibly moist banana zucchini bread using simple ingredients in just one bowl. It is a flavorful, tender loaf perfect for breakfast or snacks, hiding vegetables for the whole family.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/4 cups)
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy. This takes about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas to the wet ingredients and mix until just combined. Do not overmix at this stage.
  6. Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed only until just incorporated. Stop mixing as soon as you see no more streaks of flour.
  7. Gently fold in the squeezed, grated zucchini and the optional chopped nuts using a rubber spatula.
  8. Pour the batter evenly into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  10. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This step is key for a non-soggy loaf.
  • Use bananas that are heavily spotted or almost black for the best natural sweetness and moisture retention.
  • For extra flavor, substitute 1/4 cup of the flour with whole wheat flour for a more wholesome baked good.
  • If you prefer a chocolate variation, fold in 1/2 cup of semi-sweet chocolate chips with the nuts.

Nutrition

Find it online: https://mistyplate.com/banana-zucchini-bread-moist-one-bowl-recipe/